Egg Roll Recipe

So here is my recipe for Egg Rolls. It wasn't written down completely, that is, I had the original recipe, but it has evolved a lot since then.

Clear Noodles (Rice Vermicelli or bean thread) 500 gr.
Oyster Sauce 6 oz.
Eggs 6
Onion (sweet yellow if possible) 1 large
Carrots (large) 3
Meat 3 lbs
Black pepper Dusting
Salt Palm
Sugar 2 tsp
Garlic 2 tblsp
Cabbage Small head
wrappers 100.

The type of meat is up to you. We usually use ground pork & chicken, but you can use whatever spins your beanie. Occasionally I add tiny shrimp to the mixture.
Dice all the veggies up pretty fine, since you are going to put them in a wrapper. Speaking of wrappers, use the frozen very fine spring roll wrappers The brand we usually use is O'Tasty (Funky Chinese name, huh?)
The Oyster sauce is critical. I use Lee Kum Kee, but I have experimented with other brands.I occasionally like to use spicy oyster sauce.
Use the smallest diameter Bean thread or Rice vermicelli you can find, soak it in hot water and cut it into 3 inch pieces. Mix everything in a VERY large bowl, except retain the white from one egg to seal the wrappers. Don't open the packages of wrappers until you are ready to use then, as they dry out pretty quickly.
Lay out the wrapper with a point facing you. Using a large dinner fork place a 3" long wad of filling about 2" into the wrapper. Fold wrapper over filling, and pull it slightly back towards you, making it firm. Roll about half way up the wrapper, and fold the ends towards the middle. Continue rolling to the end. Dip finger in the egg white you have retained, and use it to seal the flap.
Put the uncooked egg rolls in one gallon freezer storage bags, one layer deep. Depending on how consistent you have been rolling the egg rolls, you should get 14 to 18 per bag. Freeze them uncooked.
When you want to cook them up, just take them out of the freezer and deep fry them in oil until they are crisp.
Serve them with dipping sauces. The one that seems to go over the best is Thai sweet Chili sauce, which is a lot like sweet and sour, but with just a little kick.